This makes a rather unusual looking
dessert. You can change the food coloring and the fruit according to the
season and taste. For example, you could use red coloring and make a
lychee or kiwi fruit coulis, or you could leave the sticky rice white and
make a mango coulis.
Glutinous rice, soaked in water for 5-6 hours
Palm sugar, chopped
Green food coloring (optional)
Vegetable oil, for brushing
Golden caster sugar, or to taste
Drain the rice and put it into a
heavy-based saucepan with the palm sugar, food coloring, if using,
coconut milk and water.
Bring slowly to the boil.
Reduce the heat and simmer until most of
the liquid has been absorbed.
The rice will firm up as it cools.
Lightly oil 4 ramekins or moulds, press
the rice into them and leave to cool.
Meanwhile, dry fry the desiccated coconut
until it is golden, and set aside to cool.
Process the strawberries and caster sugar
in a food processor or blender.
Turn out the rice on to individual dessert
plates, carefully pour the strawberry coulis around the edge.